BUTTERNUT SQUASH AND RICE SOUP

Soup - vegetarian - Celiac and lactose intolerant ssafe (do not use Parmigiano) - dietetic

After Christmas eating, here's something light and filling....


2 1/2 qt of broth (chicken or vegetable)
1 lb Butternut squash, cleaned and cut into 1/4" pieces
1 cup Italian Carnaroli rice
1 onion, chopped
2 tbsp extravirgin oive oil
4 tbsp Parmigiano reggiano, grated
1 tsp chopped sage
1 tsp chopped rosemary
Salt


Bring broth to a boil.

Warm olive oil in a large saucepan (with lid) over medium heat. Sautee onion, rosemary and sage until onion is translucent, then add squash. Stir for a couple of minutes.

Add boiling broth, cover, lower heat and simmer for 15 minutes.

Stir rice in and raise heat to medium again. Cook for about 20 minutes or until you reach your desired tenderness.

Serve immediately in individual bowls, drizzled with some extravirgin olive oil and sprinkle with Parmigiano reggiano!

This recipe serves 4


- You can cook squash a little longer and blend it before adding rice (if you don't like pieces). In this case remember to stir it almost constanty because the thickness of the soup will cause sticking to the bottom.
- Remember not to overcook rice (or pasta): if "al dente" or slightly undercooked they'll be easier to digest and will not raise your blood sugar as much as an overcooked one.
- You can add chopped pancetta with onion and herbs at the beginning: with this option use only 1 tsp of extravirgin olive oil. If you use bacon, cut some fat away before chopping it: bacon is fatter than pancetta.